I left out the lemon zest and kept the 2
Tablespoons of ground ginger, but I also added 2 Tablespoons of ground cinnamon, 1 Tablespoon of ground cloves and 1/2 teaspoon of ground nutmeg.
Not exact matches
Gingersnap Cookies 2 cups
ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons
ground ginger or more to taste 1 teaspoon vanilla extract pinch
of sea salt — optional
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2
tablespoon chopped fresh
ginger 1
tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1 stalk lemongrass, finely sliced (use only the bottom 6»
of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1
tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1
tablespoon fresh galangal or
ginger root, minced (see Chef's Note) 1
tablespoon coconut milk (optional)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
12 - ounce bag
of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1
tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon
ground nutmeg 1/8 teaspoon
ground cloves Zest from 1 orange, about 1
tablespoon 2
tablespoons finely chopped candied
ginger 1
tablespoon Grand Marnier, optional
Dark brown sugar and a couple
of tablespoons of molasses keep the finished cookies soft and chewy, while
ground ginger and cinnamon amp up that classic holiday cookie flavor!
I also substituted almond milk for the soy milk and 1
tablespoon of freshly grated
ginger for the
ground ginger.
1 1/2 pounds carrots, peeled and sliced 2
tablespoons coconut oil 1
tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2
tablespoons grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
ingredients: for the cake: 4
tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon
ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely
ground almonds 1/2 cup (120 grams) milk
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2
tablespoons fresh
ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon
ground coriander 1
tablespoon honey cayenne pepper, to taste salt & pepper, to taste
2 — 1/2 pounds
of chicken 3/4 cup soy sauce 3
tablespoons brown sugar 2
tablespoons water or chicken stock 1/2 teaspoon
ground ginger 1/2 teaspoon garlic powder
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2
tablespoons maple syrup 1 1/2 teaspoons
ground cinnamon * 1/4 teaspoon
ground ginger * 1/4 teaspoon
ground cloves * pinch
of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
2
tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1
tablespoon peeled and grated fresh
ginger 1 1/2
tablespoons fish sauce 1/4 teaspoon
ground mace 1 clove garlic, crushed 1 teaspoon
ground turmeric Pinch
of ground cinnamon
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh
ginger root, peeled and chopped 2
tablespoons extra virgin olive oil 2
tablespoons shoyu a pinch
of Himalayan salt freshly
ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2
tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1/2 cup
of pecans 1/3 cup
of almond 10 pitted medjool dates 2
tablespoons of dried cranberries 1/4 cup
of sultanas 1 heaped
tablespoon of Linwoods chia seeds 1
tablespoon of Linwood Hemp + protein powder 1
tablespoon of melted coconut oil 1
tablespoon of orange zest 1 teaspoon
of cinnamon powder 1/2 teaspoon
of ground ginger 1/4 teaspoon
of ground clove 1/4 teaspoon
of ground nutmeg
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3
tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2
tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1
tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon freshly
ground nutmeg 1/8 teaspoon
ground cloves 3
tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon
ground ginger, 1/2 teaspoon
ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
FOR THE CHICKEN 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2
tablespoons vegetable oil 2 medium garlic cloves, minced 1
tablespoon grated fresh
ginger
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon
ground cumin 1/2 teaspoon cinnamon 1 teaspoon
ground ginger 4
tablespoons extra virgin olive oil a squeeze
of fresh lemon juice
2
tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon
ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
INGREDIENTS Sea salt and rashly
ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root
ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped
tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate
of (baking) soda 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2
tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2
tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon
ground nutmeg Sea salt and freshly
ground black pepper 3 - 4
tablespoons extra-virgin olive oil 2 teaspoons
ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
1 cup and 2
tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1
tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg freshly
ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3
tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
3 to 4
tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1
tablespoon dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts
of anise and allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets) 1/2 teaspoon
ground ginger
3
tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1
tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1
tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2
tablespoon vanilla extract 1/2
tablespoon ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/8 teaspoon
ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2
tablespoons rice wine vinegar 1/4 cup orange juice 1
tablespoon brown sugar 1
tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon fresh
ground ginger 1 teaspoon olive oil pinch
of nutmeg sea salt to taste citrus pepper to taste
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2
Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
Tablespoons car - damom powder) 3 cloves 3
tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon
ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5
tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening
tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
Marinade: 1/3 cup olive oil Juice
of 3 limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled garlic cloves 1/4 cup loosely - packed fresh cilantro leaves 1 teaspoon freshly
ground black pepper 4
tablespoons grated fresh
ginger 1/2 cup unsweetened coconut milk
The Marinade: 4 large pieces
of ginger, peeled 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1
tablespoon ground turmeric 3 pieces lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut into strips
Mix together 2
tablespoons tahini, 1
tablespoon apple cider vinegar, 1
tablespoon water, pinch
of sea salt, 1 teaspoon freshly grated
ginger and 1 teaspoon
ground or fresh turmeric for a salad dressing.
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1
tablespoon of ground cumin 2 teaspoons
of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
-- 500 g pork, finely minced — 1 shallot, peeled and finely chopped — 2 cloves
of garlic, peeled and finely chopped — 1/4 teaspoon
ground ginger — 2
tablespoons cornflour — 1 teaspoon sherry — 1 teaspoon salt — 1/4 teaspoon white pepper — oil for deep frying
2
tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1
tablespoon kosher salt 1 large onion, chopped 3 - inch piece
of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1
tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly
ground black peppers 1/2 cup cilantro, chopped
3 or 4 medium sweet potatoes (about 2 pounds) 1
Tablespoon honey 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cardamon dash
of cayenne pepper 1/4 teaspoon salt
Ingredients - 2
tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1
tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon
ground ginger - 1 teaspoon sugar or honey - 1
tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano,
ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix
of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece
of ginger, chopped 1 lemon, zested 5
tablespoons lemon juice 2
tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
For the meat: — 1 pound
ground beef or lamb (I like using a mixture
of both)-- 1 yellow onion, chopped — 4
tablespoons tomato paste — 4 cloves garlic, diced — 1
tablespoon fresh
ginger, diced — 1 teaspoon
ground coriander — cayenne pepper, to taste — salt & pepper to taste — 1 cup water
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1
tablespoon fresh
ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds
of ground meat, beef or lamb 1
tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3
tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or water
1 cup plain or unsweetened coconut milk (or other milk
of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1
tablespoon chopped toasted walnuts 2
tablespoons coconut flakes plus more for topping
Ground cinnamon, nutmeg and
ginger to taste Maple syrup to taste (optional)
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh
ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon
ground cumin 1/4 teaspoon freshly
ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2
tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2
tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
1 small onion, chopped 1
tablespoon olive oil 2 inches fresh
ginger, grated 2 cups butternut squash, cubed 2 cups vegetable stock 1 14 - ounce can
of diced tomatoes 1/2 cup red lentils 1/2 teaspoon salt 1/2 teaspoon
ground black pepper
2 cups whole wheat pastry flour 1/2 cup sugar 1
tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons
ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground nutmeg, preferably freshly
ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2
tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or
ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon
ground cinnamon * 1/2 cup (70 g) finely chopped candied
ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4
tablespoons raw almond butter 2 cups filtered water 1 heaping
tablespoon raw fresh
ginger, chopped 2 teaspoons
ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon
ground cloves 2 - 3
tablespoons maple syrup, to taste 2 - 3
tablespoons honey, to taste pinch
of sea salt pinch
of freshly
ground black pepper
2
Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1
Tablespoon Ground Tumeric 4
Tablespoons Grated Fresh
Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1
tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh
ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon
ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1
tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)